Dinner By Dagny

Not just food, food with flavor

Archive for the month “March, 2012”

Quick and simple beef chili

Wikipedia defines chili as an abbreviation of “chili con carne” or “a spicy stew containing chili peppers and meat.”  Commonly, chili also includes tomatoes and beans.  Personal preference can dictate the type of meat, beans and spice level.   Chili has its own group of aficionados, and you can find vegetarian chili, chili verde, white chili and a whole slew of other variations.   When talking about chili competitions, chili tends to be slow cooked for several hours.  Since I’m cooking for my family, I usually make a mild chili that allows individuals to add hot sauce to kick it up to their liking.  This is a quick and simple variation for easy family dinners.  In this recipe I’m using 90% lean ground meat and red kidney beans because this is what I have in the house. I have often substituted with ground turkey and black beans.


1 medium onion diced

1.5 pounds ground beef

1 can diced tomatoes (I used pepper and onion, but you can use any variation you want.  I did not use one with jalapeno because I was going to add 1 frozen cube of chili pepper green slurry that I saved after making Chicken Posole.

1 can red kidney beans drained and rinsed

1 cube frozen chili pepper green slurry

Adobo, pepper, chili powder to taste

*hot sauce can be added for spice level to the entire chili pot or to each individual serving


1.  Over medium heat, saute onion in olive oil about 3 minutes

2.  Add ground meat to pan and start to brown it, breaking it into pieces

3.  Season with adobo, pepper, chili powder

4.  After meat starts to brown, but before it is fully cooked through, add the tomatoes, beans and chili pepper green slurry

5.  Simmer for ~20 minutes

6. Taste and adjust seasoning levels as desired

I served it with some fresh baked bread from the bakery and had a side salad.  I like my chili plain, however my kids enjoy adding shredded cheese.  You could also add a dollop of sour cream, a handful of chives, some fresh chopped tomatoes, chopped cilantro or many more variations.


Asian Noodle Soup with Shrimp

find Asian cuisine pretty simple and comforting.  It also coincides with philosophy of taking a flavor profile and mixing and matching the protein and vegetables.  My daughter requested shrimp noodle soup for dinner.  This particular recipe is a take off of a beef noodle soup recipe from The Ultimate Chinese & Asian Cookbook, that my inlaws gave me a couple of years ago.  While I’m not a big fan of licorice, I do love the addition of Chinese 5 spice in this recipe.  It adds that extra flavor.


1/2 package of large cooked shrimp xx/pound

1/4 ounce dried mushrooms – I used shitake this time

1 cup boiling water

2 medium carrots

1 celery stalk

1 small onion

1-2 garlic cloves

1-2 tablespoons olive oil

4 decent squirts Gourmet Garden fresh chopped ginger (about 2 tablespoons)

7 cups chicken stock

6 tablespoons rum

5 tablespoons soy sauce

1 teaspoon sesame oil

2 teaspoons fish sauce

1/2 cup chopped spinach

1/2 box spinach fettucine

Adobe, pepper and Chinese five spice to taste


1.  Break the mushrooms into small pieces, place in bowl and pour the boiling water over them.  Set aside to soak.

2.  Slice the carrots, celery and onions and dice the garlic

3.  Heat the olive oil in a large saucepan.  Add the garlic, carrots, celery and onions along with ginger and stir-fry for 3 minutes.

4.  Add the chicken broth, mushrooms and their soaking liquid, soy sauce, fish sauce, rum, sesame oil and plenty of seasoning.  Bring to a boil and simmer, covered for 10 minutes.

5.  Break the fettuccine in half and add to the pan with the spinach.  Simmer for 6 minutes.

6.  Add defrosted, cooked shrimp to pot and simmer for an additional 2-3 minutes.

7.  Adjust any seasonings before serving.


This is a pretty simple, mild, comforting soup.  There are lots of options for proteins and vegetables.  Additionally, there are shortcuts you can take and substitutions you can make.  I usually use the sesame oil for stir-frying the vegetables, but got distracted and used olive oil.  Sesame oil still adds a nice flavor so I added some to the broth instead.  Additionally, I have used fresh ginger, but find that I usually waste a pretty big portion of it so recently purchased a squeeze bottle of XXXXX.  You could use bok choy instead of spinach and add any other variation on vegetables.  In this case, I happened to have cooked shrimp on hand, but could just as easily used uncooked shrimp, but cooked it a little longer.



Balsamic Mustard Chicken Breasts with Broccoli and Lentils

About once a month my friend Leighton comes over for dinner.  He travels for work a lot and we’ve been friends forever, so he gets great deal when he comes over…a good home cooked meal he didn’t have to make for himself and good company.  He’s not eating carbs these days so I have tried to make some adjustments to accomodate him.  This time around I wasn’t that inspired so just pulled some chicken breast from the freezer and decided I was going to use the last of the lentils I had.  Leighton will eat almost anything and I like lentils, but my family doesn’t really like them so I don’t make them very often.

This time around I did some searching on the internet and came up with some inspiration.  I first found this balsamic mustard marinade and that seemed pretty tasty.  I added some Goya Adobo and fresh cracked pepper as is standard practice and let the chicken marinade during the day.  I then found this lentils with bacon recipe and thought it seemed like a pretty solid place to start.  Who doesn’t love bacon and it was loaded up with vegetables.


1.5 – 2 lbs chicken  breasts

balsamic mustard marinade (see recipe link above)





carrots, celery, onions (see lentils recipe link above)

broccoli florets

olive oil

lemon juice

parmesan cheese

1/2 red wine

balsamic vinegar


1.  Marinade chicken breast in balsamic mustard marinade for a minimum of 30 minutes, although I marinated it for 5-6 hours

2.  Simmer lentils with whole vegetables per the  lentil recipe

3.  Preheat oven to 350 degrees

4.  Brown chicken breast on each side over medium high heat, in oven safe skillet (approximately 5 minutes per side)

5.  Meanwhile, continue with the lentil preparation per the recipe

6.  Once chicken breasts are brown, place skillet in oven and bake chicken for additional 15 minutes

7.  Place broccoli florets in roasting pan, drizzle with olive oil and lemon juice, sprinkle with salt and pepper

8.  Roast broccoli at 425 degrees for 20-25 minutes (florets should be browned).  If the florets are brown enough you can put them under broiler for additional 5 minutes.  Sprinkle with parmesan cheese once done

9.  Remove chicken from from skillet and set aside to rest

10.  Over medium high heat, add approximately 1/2 cup red wine to skillet to deglaze the pan.  Add about 1 tablespoon balsamic vinegar, salt and pepper to taste for pan sauce.


This was a simple meal that I cooked based on what I had in the cabinet.  Leighton said he doesn’t really like lentils, then helped himself to 3 servings.  Needless to say, there weren’t any leftovers.

Oatmeal Cinnamon Applesauce Muffins

I have been a little bit bored of my breakfast options, so I have started doing a little bit of baking.  I tend to like things that are less sweet, but are still flavorful.  While I don’t like to eat oatmeal for breakfast, I will bake it into cookies or muffins.  I also love cinnamon, so decided that oatmeal and cinnamon would be the basis for my muffins.  I found this oatmeal-cinnamon muffin recipe and decided that it would be a good place to start.  I read through the comments and made some adjustments based on the feedback.  I love the taste of nutmeg and cloves in combination with cinnamon so I added some of those spices as well.


1 cup old fashioned oats

1 cup milk

2 eggs, lightly meaten

1 cup all-purpose flour

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 cup applesauce


1.  Preheat oven to 350 degrees

2.  In a large bowl, combine oats and milk; let stand 5 minutes

3.  Stir in eggs and applesauce

4.  Combine flour, brown sugar,  baking powder, cinnamon, nutmeg, cloves and baking soda

5.  Stir into oatmeal mixture just until moistened

6.  Fill greased or paper-lined muffin cups two-thirds full

7.  Bake at 350 degrees for 20 minutes or until muffins test done

8. Cool in pan 10 minutes before moving to wire rack


The batter tasted fantastic and seemed to have the perfect consistency.  I took the comments to heart about the muffins sticking, combined with what I know about baking and reduced the temperature from 400 to 350 degrees.  Given the reduction in temperature, I baked the first batch for about 30 minutes.  They came out golden brown, but stuck to the paper wrappers.  I then reduced the cooking time to 20 minutes and they were also golden brown but did not stick to the paper wrappers.  All that said, even with the addition of applesauce, nutmeg and cloves, I thought these muffins were a little bland.  My two daughters agreed with me.

I have some thoughts on how to kick up the flavor a notch or two so I’m definitely going to try that and I’ll post the results.

Smothered Pork Chops

So yesterday was my birthday and I wanted something tasty, but didn’t want to put too much effort into my birthday dinner.  I had some pork loin chops in the freezer and decided that was as good as anything else.  My mother did some variation of this recipe for my entire life, but never in the crockpot and usually with white rice not brown.  So here’s to simple and tasty home cooking.


2-3 lbs pork chops (boneless, bone in or pork loin chops)

2 cans Campbells cream of mushroom with roasted garlic soup

1 soup can milk

1/4 shitake mushrooms (optional)


1. Add pork chops to crock pot

2.  Mix 2 cans cream of mushroom soup with 1 can milk in a small mixing bowl until fully mixed (minimal soup clumps)

3.  Add soup and milk mixture to crockpot

4.  Cook at high temperature for ~5 hours in crockpot

5.  At 5 hours, check pork chops for tenderness (pork chops should fall apart)

6.  Add 1/4 cup shitake mushrooms.  This is an optional step, however my husband grew them and we wanted to harvest them and eat them before they went bad.  I broke them into pieces and added them to the crockpot to sit for about an hour on warm with the other ingredients.

7.  Keep on warm until ready to serve.  We served it with brown rice, green beans and peas and corn




Cranberry Orange Mojito

My dad arrived from St. Croix yesterday to babysit the kids for a week while my husband and I go on vacation.  As usual, his flight was a little late so we went to Friday’s for an afternoon cocktail.  Unfortunately my cousin, Cait, forgot her ID and therefore couldn’t get served.  We decided we would make a new cocktail “for science” later in the afternoon.  I have some cranberry and ginger infused vodka that I made around Christmas and decided that should be the alcoholic base for our drink.  Beyond that we weren’t really sure what to serve it with. I then came up with the idea that we should make a mojito, substituting orange for the lime.  I was the idea generator, but my cousin did all the execution.


1 orange quartered (1 quarter per drink)

6 – 8 mint leaves

1/4 cup simple syrup

1/2 cup cranberry ginger vodka

1/2 cup club soda



1.  Muddle 1 orange quarter with 6-8 mint leaves until juices are released

2.  Add 1/4 cup simple syrup

3.  Fill glass with ice

4.  Add about 1/2 cup cranberry ginger vodka

5.  Top off drink with club soda (about 1/2 cup)

6.  Mix drink (with cocktail shaker, spoon or using two glasses)



This was delicious! It was declared the best mojito they have ever had by both my dad and my husband.  They’re pretty potent, so we only had two.


Growing up in an Italian family, I have fond memories of sauce simmering on the stove for hours and those special occasions where we would make lasagna or manicotti.  It was usually all day affair between the sauce and the homemade meatballs.  I made homemade sauce recently and had a pretty hefty amount leftover, so decided this was as good as any time to use it for lasagna.  As an adult, I’m no longer interested in spending the time to make handmade lasagna by myself, and since I was making this during the school day, none of my kids were around to help, so I decided that I would use ground sausage.  I also decided that I was going to use spinach in half of it, since my husband and I enjoy it but it isn’t a favorite of my kids.


1 pound ground sausage

1 package lasagna noodles (I used Ronzoni Healthy Harvest Whole Grain Lasagna Noodles) – I used 12 noodles

4 cups sauce

1 15 ounce container of ricotta cheese

2 cups mozzarella

2 eggs

8 ounces cut leaf spinach

1/2 cup parmesan cheese

1-2 tablespoons parsley

1-2 tablespoons olive oil

2 tablespoons minced garlic


1.  Preheat oven to 350 degrees

2.  Brown off ground sausage in medium size pan, breaking up meat with spoon as it cooks

3.  Set browned sausage aside to rest and drain fat on a plate layered with a paper towel

4.  Using the same pan, saute spinach with minced garlic. Add a little bit of olive oil to the pan if necessary

5.  Meanwhile, in medium bowl mix ricotta, 1 cup mozzarella, 2 egss, 1/2 cup parmesan, parsley and salt and pepper to taste

Note: Check the label on the lasagna box to determine whether the noodles are oven ready.  You may have to pre-cook the noodles before assembling.

6.  Assemble the lasagna by layering 1 cup sauce, 1/3 cheese, 1/3 sausage, 1/3 spinach (I added the spinach on only 1/2 the lasagna).  Repeat until all cheese, sausage and spinach have been added.

7.  Layer last 3 lasagna noodles with 1 cup sauce and 1 cup mozzarella

8.  Bake covered at 350 degrees for 45 minutes, then remove cover and bake for additional 10 minutes

9.  Let rest for about 10 minutes before serving

The results

As expected, the results were great.  This happens when you start with good ingredients.  It looked so good that my neighbor opted to take a piece of the fresh baked lasagna, rather than the pulled pork or chicken pasole soup leftovers she thought she came over for.


Lasagna is another dish that can easily be modified.

  • Inspired by Giada De Laurentiis, you could roll the filling in the individual noodles after cooking them and get individual lasagna rolls, for easy serving and presentation.
  • You could add more vegetables like zucchini, squash, eggplant for a primavera lasagna
  • You could add pepperoni, meatballs, ground meat, chicken or any other meat that interests you

BBQ Sauce

Another family and friend favorite is my barbecue pulled pork.  The barbecue sauce is homemade, based on whatever I want to get rid of from my refrigerator and cabinets.  This might be that hot mustard someone brought for a party, or raspberry chipotle jam that came in a gift basket.  I’ve made successful sauces from all of them.  This time around it was a jar of Triple Fruit Natural Fruit spread that seemed like a good place to start.

Barbecue sauce tends to come in a wide variety of flavors, but at its core it is a tomato, vinegar, base with some heat and sweetness (at least it is for my family).  My Poppa John swears by the cheap tomato sauces (i.e. Ragu, Prego) as they seem to have more natural ingredients and less sugar than the others.  I tend to use whatever exists in the house (unless the pickings are slim and I have to buy something).


1 jar triple fruit natural fruit spread (7.5 ounces)

1 onion diced

3 garlic cloves minced

1/4 cup Classico tomato sauce (had it in the fridge)

2 cups Ketchup

1/4 cup mustard

1 – 2 tablespoons steak spice rub (this was the remaining amount of something I had in the cabinet and wanted to use up.  I would normally use Adobe, Pepper, Chili Powder, Paprika, Cayenne, etc)

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

Notes:  I used white vinegar because I needed to cut through the sweetness of the fruit spread.  I normally would use balsamic vinegar as that would add sweetness and tartness to the sauce.  I would also normally add brown sugar, but given the fruit spread, I chose to leave that out.


1.  Add all ingredients to small sauce pot

2.  Simmer sauce for about 10 – 20 minutes until heated through, stirring frequently

Note: This is the jist of the sauce, however it is imperative to taste the sauce at this point.  You want a nice balance of sweetness, tartness and heat.  If it’s too sweet add more worcestershire and vinegar, if it’s too mild, add more cayenne pepper (you could also add a piece of scotch bonnet or other chili pepper to the sauce while simmering to increase the heat), and if it’s too spicy or tart, add more tomato (whether it be ketchup, tomato sauce, etc) or sugar.

You also need to have a sense of what you are doing with the sauce and determine whether you have made enough.  I start by coming up with the flavor I want and then can add to the recipe in small increments, to retain flavor but ultimately making the amount I need.

Pull Pork

In this particular case, I was using my barbecue sauce for my crockpot pulled pork.


1 4-5 pounds pork cut in big chunks (it can be any cut you want)

Enough barbecue sauce to cover meat in crockpot


1.  I bought a 7.28 pork shoulder, butchered off the meat (until I had enough to feed the family plus some and ultimately got bored of butchering).

2.  Cut the meat into chunks and put the meat and the sauce in the crockpot.

3.  Set the crockpot to 6 hours and let it cook.

4.  At about the 5 hour mark, I will check the meat for doneness and start shredding the meat with a fork and spoon.  If it is not easily shredding, I let it cook uninterrupted for another hour.  However if it does shred nicely, I shred it, and set the crockpot to warm until I’m ready to serve it.

I usually serve it on a whole wheat roll with coleslaw or broccoli slaw.




Chicken Soup

I pretty regularly re-invent leftovers.  Taking the chicken carcass and making chicken soup is pretty standard.  This is another great recipe where you have a basic understanding of what to do and then can add your personal flavor profile.

In this case, I roasted a chicken last week and kept the leftovers for the sole benefit of making soup.  And then I got inspired by Diners, Drive-ins and Dives.  While I don’t watch a lot of tv, I am a sucker for the food network when I do.  On Friday night, one of the showcased restaurants was Happy Gillis Cafe and Hangout, Kansas City, Missouri, and the featured recipe was Posole Verde.  This sounded very tasty and I figured that I would recreate it.  I was a little concerned that the soup would turn out too spicy for my kids, so I was trying to figure out how to try this out and still make the traditional recipe they enjoy.


Whole chicken carcass

3 celery ribs

3 carrots

1-2 onion (second onion optional)

2 garlic cloves

1-2 potatoes (optional)

1/2 cup corn (optional)

previously made chicken broth or gravy (optional)

seasoning to taste (salt, pepper, thyme, orgegano)

for green chili pepper slurry, you need

2 poblano peppers, roasted peeled and seeded

1 jalapeno, seeded

3 chile de arbol

4 tomatillos

1/2 cup of cilantro

2-3 garlic cloves


Chicken Broth

1.  In a large pot, add the chicken stock, 1 celery rib (or equivalent tops) cut in thirds, 1 carrot cut in thirds, 1 onion quartered leaving outer peal intact, 2 garlic cloves smashed and cover with water.

2.  Simmer for 1-1.5 hours periodically stirring and skimming the fat off the top. You don’t want it to fiercely boil.

3.  Once the chicken meat comes easily off the bone and carcass breaks apart, let the stock cool for 1-2 hours.

4.  Once cooled, strain the stock into strainer on top of another big pot or bowl.

5.  Pull all the chicken meat off the carcass and toss the vegetables, bones, and fat.

This is where my recipe veered into two.  At this point, I split the stock into to two smaller pots.  I also added some pan drippings and previously made chicken gravy to the stock as well.

Traditional soup

1.  To stock, add chicken meat, 1-2 carrots, 1-2 potatoes, 1-2 celery stalks and any other vegetables that interest you

2.  Taste broth and determine seasoning level.  If needed, add salt (or Adobe, which is my goto season salt), pepper, oregano, thyme).  This is also where you might add any previously captured pan drippings, gravy, frozen stock, chicken boullion cubes as you desire.

3. Simmer for 30 minutes

Chicken Posole soup

1.  I purchased 1 jalepeno, 2 big chili peppers (looked kind of like poblano) and 4 small chili peppers (looked kind of like chili arbolo except green).  My grocery store just labels all of them as “chili peppers” and since I’m still working my way through, I don’t have a really strong understanding of the flavor profile of the the peppers.  Given this, I tried to follow the recipe at least for the chili pepper mixture from the original.

2.  I roasted a single chicken breast I had, because there really wasn’t enough chicken for two soups.

3.  Roasted the 2 big chili peppers under the broiler for 6 minutes on 1 side and 4 on the other.

4. After peeling and seeding large chili peppers, added them with 1 seeded and trimmed jalepeno, 3 smaller “chile de arbol” peppers, 4 tomatillos, 3 garlic cloves and about 1/2-3/4 cup cilantro to the blender and mixed

5. To stock, add chicken meat, 1-2 carrots, 1-2 potatoes, 1-2 celery stalks and any other vegetables that interest you.  I added 1/2 cup of frozen corn.

6. Add 1/2 cup chili pepper green slurry to soup and stir.

7.  Taste broth and determine seasoning level.  I added a little bit of Mexican Adobo (a little heavier on the cumin and a little lighter on the salt than the Goya brand).

8.  Simmer for 30 minutes.

The results:

The results were good.  My oldest daughter was a little turned off by the green color, and after the first taste of broth tried to convince me that it tasted the same as regular chicken soup.  She agreed to try a whole bowl when both my husband and I sat down to eat it.  The flavor is great, but the heat builds on you a little bit.  By the time we got to the bottom of the bowl, our noses were running a little bit.


Chicken soup is another vessel for whatever flavor profiles you enjoy.  You can add

  • lemon grass and ginger for an Asian flair
  • more basil, parsley, rosemary for more Italian flavoring
  • Add Sazon or Sofrito for more Puerto Rican flavor
  • Maybe you just like more vegetables – what about spinach, broccoli, peppers – you can add whichever ones you want. Just be careful about cooking time and piece size (so it all cooks evenly)
  • Maybe you are all about the carbs – what about pasta, rice, dumplings – you can add any (or all as we have done in the past for our “man soup”)
  • Maybe you prefer barley, lentils, cous cous – those are all fair game as well

Chicken Enchiladas

This is a definitely a family and friends favorite.  Our friend Derek has been asking me for a real recipe for years now, but I’m only just getting around to it.  Part of this has to do with the fact that I view cooking as a creative process, based on what’s in the cupboard and what I’m feeling a craving for.  That really doesn’t make it easy to replicate successful recipes, nor does it make it easy to articulate one to your friends, who are anxious to duplicate it.

Enchiladas are tortillas, rolled around a filling, covered with sauce.  Beyond that, it is wherever your whims take you.  Now the recipe below is one that my children and some friends favor, but everything is up for interpretation.  Do you use corn or flour tortillas? Chicken, beef, turkey or pork? Black beans or refried? Vegetables? Traditional or green salsa, enchilada sauce or mole?  This is all up for discussion.  My cousin Cait took my base recipe and regularly mixes it up with ground beef or turkey, sour cream, peppers and onions (see Cait’s recipe, which my Poppa John declared better than mine).  These simple changes can give a whole new taste to dinner.  Once I outline the core recipe for my chicken enchiladas, I’ll give you some ideas for substitutions.


1 package chicken breast shortcuts

1 Uncle Ben’s 90 second whole grain brown rice (or 1 cup cooked rice)

1 can black beans (15.5 ounces) drained and rinsed

~8 – 12 tortillas (I use soft taco flour ones, but the number you need depends on what size you use and how much filling you put in)

~4 cups shredded cheddar cheese

2 – 3 can enchilada sauce (28 – 42 ounces)


1.  In a large mixing bowl, add chicken shortcuts and break any larger pieces into bitesize pieces

2.  Add uncooked rice (if using 90 second variety), black beans drained and rinsed, and 2 cups shredded cheese and mix

3. Add about 2 1/4 cups enchilada sauce and mix.  You want the filling moist but not soupy

4.  Pour some enchilada sauce into 9×13 casserole dish, enough to cover bottom

5.  Heat tortillas 3 at a time in microwave 20-25 seconds

6. Add 2-3 spoonfuls of filling and roll tortilla around and position in pan, seem-side down.  Repeat until all filling is used up

7.  Pour remaining enchilada sauce on top of tortillas

8.  Cover enchiladas with cheese, as much or as little as you like.  I used about 2 additional cups

9.  Bake at 375 degrees for about 25 minutes, until the cheese is bubbly and the enchiladas are heated all the way through


As I mentioned earlier, everything in this recipe is up to the cook’s discretion.  I have made the following modifications:

  • Corn tortillas – I actually really like the flavor of corn tortillas and these are more traditional, but they are harder to work with.  Unless super fresh, they tend to break
  • Salsa in addition or in substitution for enchilada sauce
  • Add sautéed onions and peppers to the filling
  • Shredded cheese blends instead of just cheddar. You could also use queso fresco.
  • Green salsa instead of mild red enchilada sauce – This is a real hit as well, but tends to be much spicier so my kids prefer the traditional one.  I only started doing this recently as I wasn’t ever pleased with the flavor of store bought green salsa.  I finally had an epiphany when I realized that I could use store bought green salsa as a base and then add some enhancements.  I purchase two green salsas, one jalapeño based salsa like Mrs. Renfro’s and another tomatillo based salsa like Desert Pepper or just the store brand, mix them in the blender with some garlic cloves, fresh cilantro and another jalapeño.
  • Use leftover mole chicken – I made a mole sauce out of a previously made barbeque sauce, cocoa powder, tomatoes, dried chilies and some leftover patak’s red curry paste.  It turned out great, but I had lots of leftovers, which I ended up using in the enchiladas.  These were declared a success as well.

As you can see, enchiladas are pretty simple once you get the basics down and allow you to shine with your own creativity.

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